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Spicy Chicken and Peppers Recipe

Spicy Chicken and Peppers Recipe

My husband didn't think he could eat chicken prepared any way but fried—until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. —Ruth Ann Toppins of Huntington, West Virginia
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1-1/2 cups julienned green peppers
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups cooked yolk-free noodles
  • Fresh parsley

Directions

  • 1. In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley. Yield: 4 servings.

Nutritional Facts

One serving (1-1/4 cupschicken mixture with 1 cup noodles) equals 548 calories, 4 g fat (1 g saturated fat), 66 mg cholesterol, 1,069 mg sodium, 85 g carbohydrate, 9 g fiber, 42 g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 2 vegetable, 1/2 fat.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.